Brisket Mac BBQ (Print Version)
# Ingredients:
01 -
1 cup vegetable stock
02 -
2 ½ cups whole milk
03 -
1 teaspoon garlic powder
04 -
1 ½ cups heavy cream
05 -
½ teaspoon mustard powder
06 -
½ teaspoon ground turmeric
07 -
1 teaspoon onion powder
08 -
16 ounces shell pasta or pipe rigate
09 -
2 cups shredded sharp cheddar cheese
10 -
½ teaspoon black pepper
11 -
2 cups shredded brisket from leftovers
12 -
1 teaspoon Slap Ya Mama® seasoning
13 -
2 cups shredded white cheddar cheese
14 -
¼ cup beef stock
15 -
¼ cup BBQ sauce
# Instructions:
01 -
Follow the directions on the package to cook the pasta, then drain and toss it back into the pot.
02 -
Add the milk, heavy cream, and veggie stock to the pot. Stir them together and let it gently heat up.
03 -
Sprinkle in the cheeses bit by bit, stirring until everything's gooey and smooth.
04 -
Toss in the garlic powder, black pepper, turmeric, ground mustard, Slap Ya Mama®, and onion powder. Stir until it's all blended in.
05 -
Let the mixture cook softly for about 5-7 minutes, giving it a stir every now and then.
06 -
Combine the brisket with the beef stock and BBQ sauce in a medium pot. Heat over medium while stirring for about 3-4 minutes or until warmed through.
07 -
Ladle the cheesy pasta into a serving bowl, spoon the brisket on top, and finish with extra BBQ sauce. Serve right away.
08 -
Crispy onion strings can be sprinkled on top if you'd like.